Study of functional French bread producing during the baking process: a local study to better understanding the technological and sensory properties of final product

• Grant number: 13/12693-0
• Support Opportunities: Regular Research Grants
• Duration: March 01, 2015 - February 28, 2017
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Fernanda Maria Vanin
• Grantee: Fernanda Maria Vanin
• Host Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil

Abstract

"French" bread is a highly food consumed by all social classes, however its production from wheat flour is very often questioned. In this way, the use of different flours sources for bread production has been widely explored in the last years. However, in general, it could be observed that researches, and also products developed in market, have "sliced" bread as the focus, while the production of functional French bread remain still little explored. Furthermore, research in this area only characterize the final product, ie, little information about the creation and development of structure, primarily responsible for texture and other properties of the final product, is available in literature. Thus, the aim of this project is to evaluate the effect of partial replacement of wheat flour by different flours, corn, rice green banana and passion fruit peel, in the development of crumb and crust structure of French breads during the baking process. Different formulations of French bread, which provide different structures, will be studied in order to better understand how and when the microstructures are created and developed, and their relationship to technological and sensory properties of final product. An in-situ trial will be conducted to characterize not only the final cellular structure, but also to follow the whole process of product development during the baking. The study will be extremely important in the technological area because: (1) it aims to produce foods with functional attributes, (2) involves the appreciation and use of major grains produced in Brazil, and also the use of waste in the food industry, which may represent an alternative for country economic independence of imported wheat. (AU)

Scientific publications

(8)

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

DE ALCANTARA, RAFAEL GRASSI; DE CARVALHO, ROSEMARY APARECIDA; VANIN, FERNANDA MARIA. Evaluation of wheat flour substitution type (corn, green banana and rice flour) and concentration on local dough properties during bread baking. Food Chemistry, v. 326, OCT 1 2020. (13/12693-0, 18/03324-5)

BREDARIOL, PRISCILA; SPATTI, MARCELA; VANIN, FERNANDA MARIA. Different baking conditions may produce breads with similar physical qualities but unique starch gelatinization behaviour. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 111, p. 737-743, AUG 2019. (13/12693-0, 18/03324-5)

CASTRO, LARISSA ALVES DE; LIZI, JAQUELINE MIRANDA; CHAGAS, EDUARDO GALVAO LEITE DAS; CARVALHO, ROSEMARY APARECIDA DE; VANIN, FERNANDA MARIA. From Orange Juice By-Product in the Food Industry to a Functional Ingredient: Application in the Circular Economy. FOODS, v. 9, n. 5, MAY 2020. (18/03324-5, 17/10815-2, 13/12693-0)

BREDARIOL, PRISCILA; VANIN, FERNANDA MARIA. Bread baking Review: Insight into Technological Aspects in order to Preserve Nutrition. FOOD REVIEWS INTERNATIONAL, FEB 2021. (18/03324-5, 13/12693-0)

DE ALCANTARA, RAFAEL GRASSI; FUKUMASU, HEIDGE; RASPANTINI, PAULO CESAR FABRICIO; RASPANTINI, LEONILA ESTER REINERT; STEEL, CAROLINE JOY; OLIVEIRA, LUDMILLA DE CARVALHO; DE CARVALHO, ROSEMARY APARECIDA; VANIN, FERNANDA MARIA. Baking Effect on Resistant Starch Digestion from Composite Bread Produced with Partial Wheat Flour Substitution. JOURNAL OF FOOD QUALITY, v. 2020, AUG 28 2020. (13/12693-0, 18/03324-5)

RAÍSSA OLIVEIRA LUIZ; FERNANDA MARIA VANIN. Effect of straight dough X pre-fermented dough method on composite wheat breads characteristics. FOOD SCIENCE AND TECHNOLOGY, n. ahead, p. -, 2021. (18/03324-5, 13/12693-0)

RAÍSSA OLIVEIRA LUIZ; FERNANDA MARIA VANIN. Effect of straight dough X pre-fermented dough method on composite wheat breads characteristics. FOOD SCIENCE AND TECHNOLOGY, v. 42, 2021-06-11. (18/03324-5, 13/12693-0)

BREDARIOL, PRISCILA; CARVALHO, ROSEMARY APARECIDA DE; VANIN, FERNANDA MARIA. The effect of baking conditions on protein digestibility, mineral and oxalate content of wheat breads. Food Chemistry, v. 332, DEC 1 2020. (13/12693-0, 18/03324-5)